After Thanksgiving Soup with Garlic Spinach and Tomatoes
Transform your Thanksgiving leftovers into a comforting bowl of warmth with this After Thanksgiving Soup with Garlic Spinach and Tomatoes. This hearty, nutritious soup combines tender shredded turkey, vibrant garlic-sautéed spinach, and juicy diced tomatoes in a rich, herb-infused broth made with turkey or chicken stock. Packed with wholesome vegetables like carrots, celery, and onion, and seasoned with aromatic thyme, oregano, and a hint of lemon juice, this recipe is the perfect way to repurpose holiday flavors into a light yet satisfying meal. Ready in just an hour, this one-pot dish is a breeze to prepare and can be garnished with grated Parmesan for added indulgence. Perfect for a cozy family dinner or meal prep, this soup lets nothing go to waste and brings everyone back to the table for seconds.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 8 cups fresh spinach
- 3 cups cooked turkey, shredded
- 8 cups chicken or turkey stock
- 2 cups canned diced tomatoes, drained
- 2 cups carrots, diced
- 1 cup celery, diced
- 1 medium onion, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 1 tablespoon lemon juice
- 0.5 cup parmesan cheese, grated (optional)
Instructions
Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add diced onion, celery, and carrots, and sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic, dried thyme, and oregano, and cook for another 1-2 minutes until fragrant.
Add the shredded cooked turkey, chicken or turkey stock, diced tomatoes, and the bay leaf to the pot. Bring to a simmer over medium-high heat.
Reduce the heat to low and let the soup simmer for 25-30 minutes, allowing the flavors to meld together.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a separate skillet over medium heat. Add the remaining minced garlic and sauté for 1-2 minutes until golden and fragrant.
Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring frequently, until wilted. Remove from heat and set aside.
After the soup has simmered, remove the bay leaf and stir in the cooked spinach, salt, black pepper, and lemon juice. Taste and adjust seasoning as needed.
Serve hot, topped with a sprinkle of grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 12888 mg | 560% | |
| Total Carbohydrate | 91.0 g | 33% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 39.1 g | ||
| Protein | 281.7 g | 563% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2047 mg | 157% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 5149 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
